Bryan and I took advantage of the heat wave today and went for a run right after work. It was a gorgeous night, a perfect night for a long run around the city. Since I usually do yoga on Mondays, I decided I should still go and managed to make the 8 pm class. By the time I got home from my class, I was starving. Bryan was home making me dinner (he’s so sweet) - mac and cheese - problem is he didn’t have all the ingredients he needed and it was well, really dry and strange tasting (he might kill me for posting this).
I had cabbage in the fridge that I’ve been meaning to cook and it was peering out at me through all those beautiful purple leaves so I decided to bail on the mac & cheese and cook up some cabbage. I know I’m a little behind but I finally did it - I made some cabbage - and it was delicious. I took advice from readers who took the time to give me tips on my first post on cabbage and kept it simple. I did a light stir-fry in a little sesame oil and garlic and added about a tablespoon of Soy Vay Hoison Garlic sauce. YUM!
And the best part is, we both had some tonight, have plenty for lunch tomorrow and maybe even enough for lunch the next day.
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mm that sounds yummy! and I like how simple it is - I think I could even handle that! Plus cabbage is on the nytimes' 11 most important foods list (just like beets - you and the nytimes clearly are on the same page!).